Vanilla Truffle(xiang cao song lu )

Vanilla Truffle

Introduction:

"The recipe comes from Mr. Shishang. Just because I didn't want to squeeze the decorative bag, I made a small change in the way of doing it, so the production time increased accordingly. "

Production steps:

Step 1: prepare the main ingredient - Vanilla filling

Step 2: pour the cream and butter into the pan, heat and stir to melt

Step 3: add vanilla seeds and invert syrup

Step 4: stir well and turn off the fire

Step 5: pour in the chocolate chips

Step 6: stir to melt the chocolate

Step 7: continue to stir evenly

Step 8: pour about 6 g / piece into the mold

Step 9: refrigerate until set

Step 10: take it out and rub it into a circle

Step 11: knead one by one and reserve

Step 12: prepare accessories - surface decoration

Step 13: break the chocolate and put it into a bowl

Step 14: heat water to melt

Step 15: put a layer of chocolate on the filling ball

Step 16: put in the powdered sugar and roll around

Step 17: dip in powdered sugar and let stand until the chocolate sets

Step 18: wrap with tin foil

Step 19: seal and store after packing

Materials required:

Dark chocolate: 123g

Cream: 63g

Invert syrup: 7g

Butter: 13g

Vanilla pod: Half Root

Sugar powder: right amount

Note: you can also not mold, directly solidified into a large piece and then cut into small pieces. The filling balls don't have to be round. The temperature of melting chocolate should not be too high, about 60 degrees

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Xiang Cao Song Lu